Entrée: Laos – ລາບ ▶ Laab (Minced Meat Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 5 min

Total 28 min

Ingredients

1 lb / 500 g minced chicken (or minced pork/beef/tofu for vegetarian)
1 tbsp (15 ml) vegetable oil
1 tsp toasted belacan (shrimp paste) or 1 / 2 tsp fish sauce as alternative (optional, for Malaysian umami)
2 tbsp (30 ml) fish sauce (or 2 tbsp light soy sauce for a less fishy option)
3–4 tbsp (45–60 ml) freshly squeezed lime juice (about 2–3 limes), to taste
1–2 tbsp palm sugar or brown sugar, to taste
3 shallots, thinly sliced
3 cloves garlic, minced
2–3 red bird’s eye chilies, finely chopped (adjust to heat preference) or 1–2 tsp dried chili flakes
3 tbsp toasted rice powder (khao khua) — see instructions to make
1 / 2 cup (15 g) fresh mint leaves, roughly chopped
1 / 2 cup (15 g) fresh cilantro (coriander) leaves, roughly chopped
3 green onions, thinly sliced (both white and green parts)
1 small cucumber, thinly sliced or cut into rounds, for serving
Lettuce leaves (Boston, romaine, or cabbage leaves) for wrapping, for serving
Optional: 1–2 tbsp toasted grated coconut (lightly toasted) for Malaysian twist
Optional garnish: extra lime wedges, toasted sesame seeds, extra chilies

Instructions

Make toasted rice powder (khao khua): Heat a small dry skillet over medium heat. Add 3–4 tbsp sticky rice or jasmine rice and toast, stirring constantly, until the rice is golden brown and aromatic (3–6 minutes). Remove from heat, let cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Prep aromatics and herbs: Thinly slice shallots, mince garlic, chop chilies, and roughly chop mint, cilantro and green onions. Have cucumber and lettuce ready for serving.
Optional step for belacan: If using belacan (shrimp paste), quickly dry-toast a small piece in a hot pan for 30–60 seconds until fragrant, then mash or dissolve it in the lime/fish sauce dressing (or skip for milder flavor).
Cook the minced meat: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add the minced meat and break it up with a spatula. Cook until the meat is just done and no longer pink, about 6–8 minutes. Drain any excess liquid/fat if there’s a lot.
Build the dressing: In a small bowl, mix fish sauce (or soy), lime juice, and palm sugar until the sugar dissolves. Taste and adjust to a balance of salty-sour-sweet. If using toasted belacan, stir it into the dressing now.
Combine meat with dressing and aromatics: Transfer the hot cooked meat into a mixing bowl. Pour the dressing over the meat while it’s still hot so it absorbs flavors. Add sliced shallots, chopped chilies, and most of the green onions. Toss to combine thoroughly.
Add toasted rice powder and herbs: Sprinkle in the toasted rice powder (start with 2 tbsp and add more to taste for texture), then fold in chopped mint and cilantro. If using toasted coconut, fold it in now for a Malaysian twist. Adjust seasoning — add more lime, fish sauce or sugar as needed.
Finish and rest briefly: Let the laab sit 5 minutes to allow flavors to marry. The texture should be a little crumbly and fragrant. If it seems dry, add a splash more lime or fish sauce; if too wet, add a little more toasted rice powder.
Serve: Transfer laab to a serving platter and garnish with extra herbs, sliced cucumber, and lime wedges. Serve immediately with lettuce leaves or cabbage for wrapping, and steamed rice or rice crackers on the side.
Notes and variations: For vegetarian laab, substitute minced tofu or finely chopped mushrooms, and use soy sauce in place of fish sauce. To make it spicier, add extra fresh chilies or a spoonful of sambal. Toasted coconut adds a Malaysian flavor; belacan adds traditional Malaysian umami—use sparingly if unfamiliar.